There was an interesting article in the New York Times a week or so ago talking about some of the new, fresh food options around Pittsburgh. There’s not really anything in there that I didn’t know, but it’s always lovely for your city to get some positive coverage. Plus, it talks about Salt–and we were just there! Check it out to hear a bit more about the foodie scene in the city!
PS – How do you spell the Eastern European filled dumplings with potatoes and cheese and onion? I thought it was pierogie (and Church Brew Works agrees with me). Wikipedia has it under pierogi. And the New York Times (and my spell checker) liked pirogi. Any insights?